This is a variation of the ever popular queso dip. Your ingredients are simple. 1 large block of Velveeta cheese, 2 cans of Hormel Chili with beans (Hot & Spicy flavor), and some milk. I have tried a bunch of different chili with this recipe and Hormel Chili with beans (Hot & Spicy) works the best.
Put the chili in a skillet or saucepan and put on medium heat. Let it cook enough to bubble a little.
Now add 4 tbsp of milk. Stir frequently until cheese is completely melted. Let it simmer for just a bit (you don’t want the bottom to scorch to the pan). Transfer to your favorite bowl (or slow cooker) and serve. This queso is great with tortilla chips, Fritos, or cut up pieces of a warm tortilla.